Hefe-quark-stueckchen

Let's make today's blogging pain free.  I am at the moment sick of thinking about antinomiansm or no antinomianism.

For Gary, Nadine and Marilynn M.
Here is the promised non-recipe (you don't get many measurements).  First of the picture of the delicious result.  My returned soldier woman liked it quite a bit, though she has an iron discipline, as she should, being a soldier (ha, there we go again, more "law").  I am a true endomorph next to her.

Ah, still a little warm, with a slightly crusty edge, the delicious cheese flavor and a bit of yummy buttery streusel on top.


1.  First you throw everything for the yeast dough into a bowl.  Any yeast recipe will do.  In the end the dough will have to feel right when kneading.  This time I used about 6 cups of flour and a little less than 3 cups of water and a bit of butter and a bit of sugar.  And your yeast, of course.  One package of yeast, or one tablespoon, is a good average amount for all yeast recipies.  This will be a little on the moist side.  You can work in more flour in the end to get it just nice.  This will make two baking sheets worth.

2.  Throw together your cheese mixture.  Use quark or cottage cheese.  I like quark better, but it is more expensive and harder to find.  It can, however, be bought cheaper in bulk at the German store and kept in the freezer.  Blend the cheese with some sugar, some egg, some flour, some flavor (lemon, vanilla sugar).  Last time I also added in some yoghurt.  I make it not too sweet.

3.  Throw together your streusel.  By weight use twice as much flour as sugar and butter.  So you might take 400 gr. of flour and add 200 gr. of sugar and 200 gr. of butter. Work all of it through your fingers till you get the right crumbs.  Sometimes it needs a little more butter, or add a little milk or cream.  If you like it very sweet, use more streusel on top.  If you have left over, save in freezer to top something else with.

There you see the crumbs and the cheese mixture.

Now you go away for a bit and let your yeast dough rise until you're ready to work it (ca. 1.5 hours).  Then knead it well.  Place on sheet.  Let rise once more for 20 min.   Put cheese and streusel on top.  Bake and eat soon.  One of these is a little much for one person.  In that case, just slice it into strips.

(The streusel are not on yet.)

This can all be done very quickly because the measurements are not very important in this type of baking.  You can just "throw" it all together, as I've said.   You want to do it without thinking too much, otherwise, you'll say that there are too many steps.  Don't fuss.

It also freezes beautifully, and is great after microwaving.  One could call it lower fat and sugar baking if you don't put a lot of streusel on top.  A few will do nicely, as well.